Kung Pao Chicken

Kung Pao Chicken(Adapted from CL)

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger, divided
2 tablespoons water
1 teaspoon crushed red pepper
16 ounces skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
3 tablespoons coarsely chopped salted peanuts

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add broccoli and 2 teaspoons ginger to pan - sauté 1 minute. Add water and cover. Cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from the pan and keep warm.

Heat remaining 2 teaspoons oil in pan and add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

In a small bowl, whisk together broth, hoisin, rice wine vinegar, soy sauce, cornstarch, and garlic. Add broth mixture to pan and cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan - toss well to coat. Sprinkle with peanuts.